HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 42Pape 14
Economize with pasta
SPAGHETTI SAUCE
Brown in pan 1 onion chopped
1 green pepper chopped
Add: d
21 cups stewed tomatoes
2 6 oz. cans tomato paste
1 tsp. salt
'/z tsp. pepper
V4 tsp. oregano
1tbsp, sugar
ye tsp. garlic salt
Cook slowly for one hour. Stir often. Add cooked ham-
burger.
Barbara Desjardins
Goderich
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8 GIFTS
BAKED LASAGNA
11b. ground beef
1 onion chopped (optional)
1 garlic chopped (optional )
1-19 oz. can tomato sauce
1-6 oz. can tomato paste
1 - 10 oz. or 19 oz. can canned tomatoes or use fresh
tomatoes
1-10 oz. can chopped mushrooms ( including juice)
Salt and pepper to taste
one-third cup grated Parmesan cheese
Half.a 16 oz. package of lasagna noodles
1 egg beaten
1'/z cups cream -style cottage cheese
1- 8 oz. pkg. sliced Mozzarella cheese
Brown ground beef, onion and garlic (if used). Add
tomato sauce, tomato paste, canned tomatoes,
mushrooms, salt and pepper to taste. Simmer one hour or
longer.
Cook noodles in boiling water, salted, until tender;
drain. Combine egg, cottage cheese and N tsp. salt; mix
well.
Arrange alternate layers in greased 3 -quart baking dish
of half the noodles, half the meat sauce, half the cottage.
cneese mixture, halt - the Mozzarella and half the
Parmesan cheese. Repeat layers.
Bake at 375 degrees F for 30 minutes. Yield: 6 servings
( large),.
May be frozen and reheated at 375 degrees F for at least
one hour, probably longer...
Ruth Cunningham,
Goderlch
SPAGHETTI SAUCE
44 cup salad oil
3 medium onions, thinly sliced
3 large carrots, thinly sliced
2 medium green peppers, diced
2 medium garlic cloves, minced
25 large tomatoes, peeled and diced
1-12 ounce can tomato paste
' cup packed brown sugar
2tbsp, salt •
2 tsp. oregano leaves
1-'12 tsp. basil
',ti tsp. pepper
1 tsp. onion salt
1 tsp. worcestershire sauce
dash of to basco sauce
In 8 -quart Dutch oven over medium heat, in, hot salad
oil, cook onions, carrots, green peppers, and arlic until
tender, stirring occasionally.
Add tomatoes and remaining ingredients; over high
heat, heat to boiling.
Reduce heat to medium -low; partially covering Dutch
oven and let simmer fort to 3 hours, stirring occasionally.
Makes about 8 pints.
Virginia Caesar
Dungannon